Cheese Potato Pancakes (Print Version)
# Ingredients:
→ Base with Potatoes
01 -
Unpeeled potatoes (1 pound)
02 -
Condensed milk, sweetened (1 tablespoon, optional)
03 -
Cornstarch (½ cup total)
04 -
Granulated sugar (2 tablespoons)
05 -
Table salt (½ teaspoon)
→ Filling with Cheese
06 -
Mozzarella balls, small (8 pieces or shredded cheese)
07 -
Light brown sugar (2 tablespoons)
→ For Cooking and Presentation
08 -
Oil for frying on the stovetop
09 -
Toast sesame seeds to sprinkle (optional)
10 -
Serve with ketchup or butter
# Instructions:
01 -
In a pot with a lid, boil the whole potatoes until soft enough to pierce, takes about 25 minutes.
02 -
Mash the potatoes after peeling. Combine mashed potatoes with sugar, salt, and optional condensed milk.
03 -
Mix in cornstarch a little at a time until the dough feels smooth and easy to work with.
04 -
Split dough into 8 parts. Add a mozzarella ball coated in sugar to the middle, close it up, and press into pancake shape.
05 -
Cook pancakes in oil on medium heat for 4 minutes per side, turning them golden brown.
06 -
Lay on paper towels to absorb oil, sprinkle sesame seeds if you’d like, and enjoy immediately.
# Notes:
01 -
You can swap condensed milk with a mix of cream and sugar.
02 -
Use potato starch as a replacement for cornstarch.
03 -
The amount of cornstarch may vary depending on how moist the potatoes are.
04 -
Best served warm—not too hot.